If you’re searching for a dessert that’s both gluten-free and bursting with seasonal flavor, look no further than this Gluten-Free Rhubarb Cake. It’s the perfect balance of sweet and tart, with a soft, tender crumb and a hint of rustic charm. Whether you’re gluten-sensitive or simply love a good rhubarb dessert, this cake delivers on every level.
Why Rhubarb?
Rhubarb is a springtime favorite known for its bright red stalks and tangy flavor. When baked into a cake, it softens and releases just enough juice to create a moist, slightly sticky texture that contrasts beautifully with a golden crust.
The Gluten-Free Twist:
This cake uses a blend of gluten-free flours—like almond flour, rice flour, or a gluten-free all-purpose mix—to achieve that classic cake texture without any wheat. A touch of ground almonds or oat flour can add extra depth and a nutty flavor. Be sure to include xanthan gum or a binding agent if your flour blend doesn’t already have it, to hold everything together.
Naturally Sweetened:
You can use cane sugar, coconut sugar, or even maple syrup for sweetness, depending on your dietary needs. The tartness of the rhubarb pairs especially well with natural sweeteners, keeping the cake from being overly sugary.
How to Serve:
This cake is delightful warm or at room temperature. Dust it with powdered sugar, serve it with a dollop of whipped cream, or enjoy it plain with your afternoon tea. For an extra treat, pair it with vanilla ice cream or Greek yogurt.
Storage Tips:
Gluten-free cakes tend to be a bit more delicate, so store leftovers in an airtight container in the fridge. It keeps well for up to three days and tastes even better the next day as the flavors deepen.
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder gluten-free
- 1/2 teaspoon baking soda
- 1/2 cup sugar
- 1/2 cup butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup rhubarb chopped
Instructions
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a mixing bowl, combine almond flour, coconut flour, baking powder, and baking soda.
- In another bowl, cream together the sugar and butter until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped rhubarb.
- Pour the batter into the prepared cake pan, smoothing the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition
I substituted the sugar with honey and it turned out okay. Not as sweet as I like, but still edible.
I used margarine instead of butter and the texture was weird. My sister said it tasted like cardboard. Stick to butter, people!
I tried this gluten free cake because I have celiac disease. It turned out great! I used apple instead of rhubarb and it was still delicious. Thanks for sharing!
No gluten and still yummy? Wow, this is a game changer. Can’t wait to show it to my friends who are on diets! So happy! 😃
This cake sounds amazing! I’ve been trying to eat healthier, but I love sweets. Can’t wait to try this!
Looks good! But I ain’t got rhubarb. Can I use banana instead? 🍌
Easy to follow recipe but my cake came out flat. What did I do wrong? Followed instructions, but I guess baking is harder than it looks. 😩
Flat cake? Did you remember to check the oven temp? Sometimes the thermometer is off. It happens to everyone! 😅
Don’t beat yourself up! Gluten free recipes can be tricky. Maybe your baking powder wasn’t fresh? That could cause it to not rise.
I don’t get why everyone loves rhubarb. This cake was okay, but I found it a bit too tart for my taste. Maybe I used too much rhubarb? Not sure I’ll make it again.
This cake was amazing! I made it for a family gathering and everyone loved it. It’s super moist and the rhubarb adds such a nice tang. Definitely a keeper! 🍰
I tried this recipe, but it turned out kind of dry. I think I needed more butter or maybe oil?
Rhubarb ain’t my favorite. But I tried it for the health benefits! Guess it’s okay…
If you’re not a fan of rhubarb, maybe try switching it with another fruit? It might taste better for you!
I mixed up the flours and used all-purpose instead of almond. Still turned out okay, but it was definitely not gluten-free! 😂
Cake? More like a crumble, amirite? But I guess it was alright. lol
Baked it today and it’s a hit! My kids аre asking for more. Rhubarb is underrated.
Why is everyone raving about rhubarb? It tastes kinda gross to me. I did not enjoy this cake at all.
This looked easy but I don’t know how to use almond flour. What can I use instead?
You can use regular flour if you’re not gluten-free! Just make sure to adjust the quantity. Hope that helps!
Made it for my gluten-intolerant friend, and they couldn’t believe it was gluten free. Huge hit with everyone!
Easy recipe but not so tasty, I might try with more sugar next time. Kinda bland.
I don’t like rhubarb but was forced to make this by my sister. Surprising it wasn’t horrible.
Nice recipe but need more sugar I think. Not sweet enough for my taste. Next time I’ll add chocolate chips.
I totally agree! A bit more sugar would really bring out the sweetness. Chocolate chips sound like a great addition too! 🍫
The texture was really off for me, too crumbly. But I might have done something wrong :-/
Yummy! I made this for my gluten-intolerant friend and she loved it. Thanks for the recipe!
Rhubarb? Isn’t that the stuff nobody likes? 🤔 Not for me.
Not a fan. The flavor was just kinda bland, and it didn’t rise much. Maybe it was my oven? 🤷♂️
Delish! Licked the bowl clean. Even my kids ate it without knowing it’s gluten free! 😂
Wait, did you say gluten-free? How can it taste good? I thought gluten was the secret ingredient to flavor! 🤔
So glad to hear that! It’s always a win when kids enjoy something healthy without knowing it! 😄
This is the best gluten-free cake I’ve ever had! So moist and delicious. Thank you!
I made this cake last week and it turned out AMAZING! So happy to find gluten-free recipes that actually taste good! 😍
I don’t know about this one… rhubarb? Are you sure it’s not too tart? I’m skeptical.
This cake was delicious! I never knew gluten free could taste so good. Will make again for sure!
I followed it closely but my cake was a bit dense. Not bad though—just more “buttery crumble” than fluffy cake. Next time I might whip the butter longer.
I tried this recipe and it was a disaster! The cake didn’t rise at all. What did I do wrong? 😕
This rhubarb cake is amazing! So moist and flavorful. Totally loved it! 😍
I tried it too and it was really good! Rhubarb adds such a nice tang. I’m glad you loved it! 😊
Yummy!
Thanks! Rhubarb cakes are the best—sweet-tart and super cozy. 😋
Why do people even eat gluten-free? It’s just a trend, right? This whole cake seems weird to me.
It was too crumbly for my taste. Maybe I messed it up, idk. Hated it.
Sorry to hear that! Maybe next time try adding a bit more butter? That might help with the crumbly texture.
Sweet & tangy! Perfect combo! I made it for my friend who can’t eat gluten and she was thrilled. Great recipe!
I followed the recipe exactly and the toothpick came out clean but the center was still kind of gummy after cooling. I think 35 minutes wasn’t enough for my oven.
I disagree a bit: if the toothpick was clean but it was gummy, it might be the rhubarb being extra juicy, not the time. Next time try draining/chopping finer or cooking a bit longer by 5-10 min.
That makes sense—gluten-free bakes can still look “done” on the toothpick test while the center finishes setting as it cools. Maybe give it closer to 40 minutes (or tent with foil if it browns too fast).
Rhubarb is so weird! My mom used to bake with it. Not sure if I like it in cake though…
I was skeptical about coconut flour proportions, but it worked. Texture is a bit more dense than wheat cakes, which I actually like. Would definitely make again in rhubarb season.
Totally get the skepticism—coconut flour can be tricky. I’m glad you stuck with the 1/4 cup though. Dense but still tasty makes sense for this cake, especially with rhubarb season vibes 🌿
Dense is okay I guess, but I think 30-35 min might be too short? Mine came out a bit gummy in the middle. Also I used 1/4 cup coconut flour like it says, so idk. Maybe my rhubarb was too juicy.
Perfect for gluten-free diets! I served this at my party and everyone loved it! Highly recommend!
Why do recipes always say ‘until fluffy’ like I have a fluffy butter measuring tape? 😅 I still followed it but it was thicker than expected.
The instructions are fine, but I always have trouble with coconut flour in cakes. I added a splash of milk and it improved a lot. Without that, it felt too thick batter.
Turned out a bit dense for me—maybe my butter wasn’t softened enough? Still tasty though, and the flavor is nice. Definitely not dry.
I made this for a potluck, and it was a hit! Everyone asked for the recipe. Thank you!
What is rhubarb even? I used some random berries instead. It didn’t taste bad but not what I expected.
Rhubarb is a tart vegetable that’s great in desserts! Berries are cool too, but rhubarb gives a unique flavor. Glad it turned out okay! 🍰
I’m not usually a rhubarb person, but this was surprisingly good. I might cut the sugar next time since my rhubarb was pretty tart.
Glad you liked it! Cutting the sugar makes sense—rhubarb can be way more tart depending on the batch. I’d try reducing by like 1/4 cup first and maybe add a pinch more vanilla or bake a minute less if it starts browning too fast.
Too many eggs in this, I think. Next time I’ll use just one. Anyone else feel the same?
I think the two eggs are fine, they help with the texture! But sure, everyone’s taste is different.
This is super easy and comes together fast. I used salted butter so I skipped any extra salt (good call, imo).
Not bad, but mine turned out kinda dry. I think I overbaked because the toothpick trick still came out mostly clean even when the center wasn’t fully right.
Yummy! 😋 I added some walnuts for crunch. Will definitely make again!
Finally a gluten-free cake that doesn’t taste like sad cardboard 😅. Mine took the full 35 minutes, but the toothpick test was spot on.
Can confirm: if your rhubarb is watery, pat it dry! I didn’t and the middle was slightly soggy, but the edges were great.
Baked this for my gluten free friend. They said it was the best cake they ever had!
That’s awesome to hear! Glad your friend enjoyed it! 🎉
This cake was amazing! So moist and the rhubarb gave it a nice tangy flavor. Will definitely make again. 😍
Can you use regular flour instead? I don’t have gluten-free ingredients at home. Need to know before I try!
You could try using regular flour, but the texture might be different. Gluten-free flours bind differently! Good luck!
Pretty good! I used a little less sugar and it still tasted great. Next time I might chop the rhubarb smaller so it distributes more evenly.
Made this yesterday and it actually tastes like a real cake, not a sad gluten-free compromise. The rhubarb gives it such a nice tang!
Gluten free and it tastes great? Color me surprised! My kids loved it!
Easy to make and super tasty! My kids loved it too. Will definitely include this in my recipe book! 🥰
I am gluten intolerant and this recipe saved my life! Thank you for awesome idea! Also, it’s very easy to make.
hmm… i followed it but it was kinda bland until i added cinnamon on top lol. maybe i’ll bump vanilla next time.
I tried it and… it didn’t really rise. Maybe because my baking powder is old? Still ate it though, just more like a blondie than a cake.
Quick and easy! Even my kids loved it! Just wow!
Is almond flour even healthy? I threw in some oats and it didn’t work out too well. My kids didn’t eat it at all.
Almond flour is actually pretty healthy! It’s low in carbs and high in nutrients. Maybe your kids just weren’t in the mood for rhubarb? 😅
I don’t think oats mix well with almond flour. You might wanna just stick to the recipe next time. My kids love it without oats!
Made this today and it turned out really tender. The almond/coconut combo is great, and the rhubarb gives it that perfect tang. I baked 33 minutes and it was spot on.
This cake smells amazing while baking. I used frozen rhubarb (thawed and patted dry) and it worked. Not too sweet either.
I dunno, it was okay I guess but I thought it would be sweeter. Maybe add more sugar? 🍰
Yummy!! This is the best gluten-free cake I’ve made. Fantastic flavor!
Ehh, I made it and it turned out really dense. I think I overmixed it. Anyone else has this problem?
This cake is amazing!! So moist and delicious. Love the tang of the rhubarb!
Yum! 😋 Perfect with coffee in the morning! Way better than I expected!
Gluten-free? More like taste-free! It was so bland. I added some cinnamon but still blah.
Gluten free but tastes like cardboard, no offense. Maybe add more sugar?
Mine turned out a bit dense in the middle even though I baked the full 35 minutes. Could my eggs have been too small?
I tried this recipe, and it turned out kinda dry. Maybe I overbaked it? Not sure if I’ll make it again.
This cake is amazing! The rhubarb gives it such a unique flavor, and it’s gluten-free! My family loved it.
It’s okay, but mine didn’t rise much. Toothpick came out clean anyway, so maybe I overmixed? Idk, cooking is trial and error for me.
Rhubarb can be so tart… I added an extra 2 tbsp sugar and it balanced perfectly. Also, greasing the pan matters a lot with almond flour!
Good recipe, but mine took closer to 40 minutes. Also I greased the pan and still had a tiny sticking spot—next time I’ll line with parchment.
What is rhubarb? Never heard of it. Is it even edible? 🤔
I’m not usually a fan of gluten-free cakes but this one actually tastes like a real cake. Next time I’ll add a pinch more vanilla or maybe a little cinnamon on top.
Honestly same—GF cakes usually taste kinda dry or “off,” but this sounds promising. The rhubarb probably adds a nice brightness. I’ll try it with cinnamon too!
I don’t know about this recipe. Can you really use almond flour? Is that even good for cakes? Not sure if I’ll try it…
Not sure about that… almond flour is too dense for cakes, it’s better for cookies. You might be right to be skeptical.
Almond flour is actually pretty popular for baking! It gives a nice texture, especially in gluten-free recipes. You should give it a try!
Delicious! The rhubarb really pops, and the texture turned out moist without being gummy. I used a little extra vanilla too—would make again.
Glad it worked for you! I always worry almond/coconut flour cakes go gummy, so “moist but not gummy” is a great sign. Did you chop the rhubarb pretty small, or more chunky?
Honestly, I didn’t love it. Way too buttery and I couldn’t taste the rhubarb much. Also, 1 cup rhubarb feels like a lot but my batch barely showed it.
Aw that’s disappointing! Mine does taste pretty buttery too, but I usually add a pinch more salt and let the cake cool fully—then the rhubarb flavor pops more. Did you use fresh or frozen rhubarb?
1 cup rhubarb not showing up? Yeah, that’s weird. Sounds like your pieces were too big or they got extra watery and kind of disappeared. Try chopping smaller and blotting frozen rhubarb a bit before folding it in.
Rhubarb + almond flour = yes. But 1/2 cup sugar feels like a lot for how sour my rhubarb was. I’d cut sugar next time or add a sweet glaze.
I tried making this but substituted regular flour. Didn’t turn out right. Don’t recommend switching.
This cake is absolutely delicious! I’ve never baked with rhubarb before, but it turned out great.
Why does coconut flour need so much extra liquid? Mine was super thick and didn’t spread in the pan like the instructions imply. I ended up adding like 2 tbsp milk and it helped.
Mine didn’t rise much and the texture was a bit dense. Could be my coconut flour brand (it’s super dry). Flavor still nice though.
So simple to make and my kids loved it! I didn’t have rhubarb, so I used strawberries. Still turned out great!
But rhubarb is what makes it special, right? I don’t think it’s the same without it!
I’m so glad to hear that! Strawberries are a great substitute. Your kids have good taste for cake!
I’m not sure about mixing soda + baking powder in GF baking—felt like overkill. Still ate it, but it rose unevenly for me.
Oh wow, I get that concern. GF flours can react differently, but using baking powder + baking soda together is pretty normal—usually baking soda needs an acid to really pop. Rhubarb has some acidity, so it *might* help, though maybe the balance wasn’t quite right for your batter.
Maybe you just overmixed? Also baking soda + baking powder is the exact same thing right? I’ve had uneven rise when the batter is too thick, like too much coconut flour can do that. Try adding a splash of milk next time or weigh everything—coconut flour is tricky.
Yum! I made this for my daughter’s birthday and everyone loved it. Will make again!
So glad to hear it was a hit at the birthday party! Rhubarb cake is such a unique choice. 🎉
This cake is a total flop. Didn’t rise at all. Might be my oven tho. Pissed off.
Baking can be tricky! Maybe check if your oven temp is accurate. I’ve had issues too. Don’t give up! You’ll get it next time.
This is such a cozy spring dessert. Also, 350°F is my favorite temp—easy and reliable. The toothpick test was spot on for me.
Why do you need both almond and coconut flour? Seems silly. Just use one.
This is PERFECT for spring. I added a little cinnamon because I can’t help myself, and it was honestly amazing.
Um, isn’t rhubarb poisonous if you eat too much? Just saying! Be careful!
But still, too much of anything is bad, right? I just wouldn’t want to take any chances with such things.
Actually, rhubarb leaves are toxic, but the stalks are safe to eat! So don’t worry about this recipe. It’s delicious! 😊
The ingredient list is solid—almond + coconut flour is a good gluten-free combo. I’d just suggest chilling the chopped rhubarb a little so it doesn’t bleed as much.
Easy to follow! Even I could do it and I barely cook. Tastes great too!
Just okay. I don’t think rhubarb has much taste on its own. Maybe add more sugar next time?
No offense but 1/4 cup coconut flour + 1 cup almond flour sounds like it’ll be too dry? Mine was definitely crumbly. Still edible, just not the cake I expected.
Really good flavor but I think 1 cup almond flour + 1/4 cup coconut flour is too much coconut. It dried out fast. Maybe reduce coconut flour next time.
This cake turned out fantastic! So moist and flavorful. Will definitely make again.
This came out surprisingly tender for a gluten-free cake! The rhubarb tartness was perfect with the sweetness. I used a little extra vanilla and it smelled amazing while baking.
Too much butter? idk. It’s tasty but kinda greasy on day 2.
Yeah I think it’s the butter + sugar combo. I’ve noticed gluten-free cakes can feel a bit oily the next day—maybe next time try reducing the butter or baking it a couple minutes longer to dry it out.
I think 30–35 minutes is short if your oven runs cool. I had to bake closer to 42 minutes before it set in the middle.
I made this last weekend and it came out so tender. The rhubarb tang is perfect with the sweet crumb—will definitely bake again!
I’m gluten-free and always look for “real cake” recipes. This one actually tastes like cake, not like a health experiment.
Yes! I’m also gluten-free and I’m so tired of recipes that claim “cake” but taste like sadness. This sounds like proper cake—rhubarb is a great pick too.
Rhubarb cake sounds fancy but this was easy. I like that it’s gluten-free without being weirdly sweet. Will bake again for sure!
Not gonna lie, I thought almond flour would make it taste nutty-bitter, but it’s actually balanced. My butter creamed forever though 😂
Huh, I tried it and my cake sank in the middle. Maybe my baking powder was old? I followed everything exactly tho. Still edible, just not pretty 😅
Ugh, that’s super frustrating 😅 Gluten-free cakes can sink even when you follow the steps—often it’s from the bake time or the cooling. Next time, try baking a few minutes longer (toothpick test can be tricky), and don’t rush the cooling—give it the full cooling time on the rack.